Step-by-Step Instructions

1. 1.Marinate Chicken

   To 1 kg chicken, add 1 tsp salt, 1 tsp crushed black pepper, 1 tsp ginger garlic paste, and 2 tbsp lemon juice. Mix all ingredients thoroughly until the chicken is well coated. Let it marinate for 30 minutes.

2. 2.Prepare Gravy Base - Fry Onions

   Heat 2 tbsp cooking oil in a pan. Add 3 medium sliced onions and fry them on medium flame for 1 to 1.5 minutes until they become translucent and their raw smell is gone. Do not brown them.

3. 3.Add Green Chilies and Coriander

   Add 3-4 cut green chilies and a handful of green coriander to the pan with the onions. Fry for a few seconds. Turn off the flame and let the mixture cool down.

4. 4.Blend Gravy Base

   Transfer the cooled fried onion, green chili, and green coriander mixture to a blender. Add a little water and blend until a fine, smooth paste is formed. This will be the base for your curry.

5. 5.Fry Marinated Chicken

   Heat 3 tbsp cooking oil in a separate pan. Carefully place the marinated chicken pieces in the hot oil. Ensure not to overcrowd the pan; fry in batches if necessary.

6. 6.Fry Chicken until Golden

   Fry the chicken on medium-high flame for 1 to 1.5 minutes on one side until its moisture dries out and a beautiful golden color appears. This step helps seal in the juices and adds flavor.

7. 7.Flip and Fry Other Side

   Using tongs, flip all the chicken pieces to the other side. Continue frying for another 1.5 to 2 minutes until the second side also achieves a nice golden color. Once done, remove the fried chicken from the pan and set aside.

8. 8.Temper Whole Spices for Curry

   In a clean pan, heat 50 ml cooking oil. Add 2 bay leaves, 3-4 cloves, 1 large cardamom, 2 small cardamoms, and 1 small cinnamon stick. Sauté these whole spices for a few seconds until they release their aroma into the oil.

9. 9.Add Blended Paste to Oil

   Pour the blended onion, green chili, and green coriander paste into the pan with the tempered whole spices. Fry the paste on medium flame for 2 to 3 minutes.

10. 10.Add Additional Ginger Garlic Paste

    Add an additional 1 tsp of ginger garlic paste to the frying masala. Continue to sauté the mixture for another 2 to 3 minutes, or until the moisture has evaporated and the oil begins to separate from the masala.

11. 11.Combine Chicken and Gravy

    Add the previously fried chicken pieces to the prepared gravy. Mix thoroughly, ensuring each piece of chicken is well coated with the aromatic masala.

12. 12.Add Yogurt and Mix

    Pour 125g of fresh yogurt into the chicken and gravy mixture. Stir well to combine. The yogurt will contribute to the creamy texture and tangy flavor of the curry.

13. 13.Season the Curry

    Add 1/2 tsp salt, 1 tsp coriander powder, 1 tsp cumin powder, and 1/2 tsp garam masala powder to the curry. Mix all the spices thoroughly with the chicken and gravy.

14. 14.Simmer Chicken to Tenderize

    Cover the pan with a lid. Reduce the flame to medium-low and let the chicken simmer for 7 to 8 minutes. The chicken will tenderize in the moisture released from the yogurt and absorb the flavors of the spices.

15. 15.Check and Sauté

    After simmering, uncover the pan. Check if the chicken is tender and if there is still excess liquid. Increase the flame slightly and sauté the chicken until the oil separates from the gravy and any remaining extra moisture has dried out.

16. 16.Add Kasoori Methi

    During the sautéing process, add 1 tsp of kasoori methi. Mix it well into the curry. Kasoori methi adds a distinctive aromatic flavor to the dish.

17. 17.Final Seasoning and Garnish

    Add 1/2 tsp crushed black pepper, a few cut green chilies, and some lemon slices for a final burst of flavor and freshness. Gently mix these ingredients into the curry.

18. 18.Final Simmer (Dum)

    Cover the pan again and let the curry simmer on a very low flame for 4 to 5 minutes. This 'dum' process allows all the flavors to meld together beautifully. After 5 minutes, turn off the flame.

19. 19.Garnish and Serve

    Garnish the Black Pepper Lemon Chicken Curry with fresh green coriander. Serve hot with naan, roti, paratha, or rice.